Why it works: Peach and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Canned Peaches
Ingredients
Directions
Prepare
Pare, cut in half, and remove the stones from the peaches, placing each piece in cold water immediately.
Sprinkle 4 tablespoons of sugar between the layers of peaches for each quart.
Cook and can
Fill a kettle with the peaches and add 1 cup of water to the bottom.
Heat the kettle slowly to a boil and boil for 3 minutes until the fruit is heated through.
Can and seal the peaches.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Peach + sugartop 17% of all pairsSmell alikelowCooked together2,308 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Peaches
- Provide the fruit that softens and fills the jars during heating.
- Sugar
- Adds sweetness and helps the peaches keep their flavor while canned.
The step that matters
Heat the kettle slowly to a boil. Bringing the kettle up gently helps the fruit heat evenly through, so the center reaches a safe temperature before canning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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